How to make a Classic Baguette and All the Tools you Need to Bake Bread

2020 had everyone trying their hand at baking homemade bread and I was totally here for that. I LOVE homemade bread and love teaching people that it is NOT as hard and intimidating as it seems. Since it’s winter and I want nothing more than comfort food, I will def. be heading in the kitchen and getting my bake on. Not to mention that it looks like we will still be stuck inside for the most part for the next few months. So for those of you who didn’t get your sourdough starter made last year, I am here to show YOU how to start with the basics. Today, we will learn how to make the classic French Baguette. 

The Baguette is SO easy to make and so useful. Make mini sandwiches for a party, use as an accompaniment to your favorite soup, like this Instant Pot Butternut Squash Soup with Bacon or cut it up and toast it to place on your Charcuterie Board or serve along side Fig & Pistachio Brie. Once you  realize how easy this is to do, you be baking your own bread for years to come which is why I included all the tools your need to be a bread baker!  

See below for step x step instructions for making homemade bread(with pictures) and scroll to the bottom for the printable recipe!

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Glass Bowls // Glass Measuring Cup

Recipe:

STEP 1: Pour yeast into warm water (100  – 110 degrees) and let stand for 5 minutes.

Stainless Steel Bowl

STEP 2:  Add 2 3/4 cups of flour to the yeast mixture and stir until s dough comes together. 

Stainless Steel Bowl

Stainless Steel Bowl

STEP 3: Cover and let stand for 15 minutes. 

Tea Towel

STEP 4: Turn the dough out onto a lightly floured surface and sprinkle the salt evenly over it.

Plastic Cutting Board

STEP 5: Knead dough for about 6 minutes until the dough is smooth and elastic and salt is incorporated. Add the other 1/4 cup of flour as needed (1 tablespoon at a time) to keep dough from sticking to hands.

Plastic Cutting Board

STEP 6: Spray a large bowl with cooking spray and place dough in the bowl. Turn to coat.

Glass Bowl

STEP 7: Cover and sit in a warm, draft free spot for about 40 minutes or until doubled in size. 

Glass Bowl

STEP 8: Punch dough in the middle and let rest for 5 minutes.

Glass Bowl

STEP 9: Divide dough in half and roll each half into a 12″ rope. 

STEP 10: Sprinkle a pan with cornmeal and place ropes on top.

Baking Pan // Parchment Paper

STEP 11: Cover and Let rise for about 20 minutes or until doubled.

Baking Pan // Parchment Paper

STEP 12: Score the top of bread with a few slits.

Baking Pan // Parchment Paper

STEP 13: Spray lightly with cooking spray.

STEP 14: Bake bread at 450 degrees for 20 minutes. 

Baking Pan // Parchment Paper // Cooling Rack

Wood Board (similar) // Tea Towel // Wood Bowl // Wooden Spoon // Butter Dish (similar)

Wood Board (similar) // Tea Towel //  Wood Bowl 

Wood Board (similar) // Tea Towel // Butter Dish (similar)  // Wood Bowl

Wood Board (similar)

Wood Board (similar) // Wood Bowl

Products I used:

 

Tools for Making  Homemade Bread:

SHOP THESE TOOLS: 1. Steel Cooling Rack // 2. Taylor Precision Digital Thermometer // 3. Essential Loaf Pan // 4. Emile Henry Baguette Baker // 5. Bowl Scraper // 6. Jamie Oliver Wooden Spoons // 7. Bakers Dusting Wand // 8. Modern Matte Black Knife // 9. Nesting Mixing Bowls // 10. Matte Black Measuring Cups // 11. Three Channel Nonstick Baguette Tray // 12. Linen and Cotton Bowl Covers // 13.Hand Crafted Bread Lame // 14. Zwilling Digital Scale // 15. Round Proofing Basket 

SHOP BREAD MAKING TOOLS HERE:

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Printable Recipe:

Classic Baguette

Yield: 2 - 12 inch loaves

Print

Ingredients

• 1 package yeast
• 1 1/4 cups warm water (100-110 degrees)
• 3 cups of bread flour (divided)
• 1 teaspoon salt
• 1 teaspoon cornmeal

Instructions

1. Pour yeast into warm water (100-110 degrees) and let stand for 5 minutes.
2. Add 2 3/4 cups flour to the yeast mixture and stir until a dough comes together.
3. Cover and let stand for 15 minutes.
4. Turn the dough out onto a lightly floured surface and sprinkle the salt evenly over it.
5. Knead dough for about 6 minutes until the dough is smooth and elastic and salt is incorporated. Add the other 1/4 cup of flour as needed (1 tablespoon at a time) to keep dough from sticking to hands.
6. Spray a large bowl with cooking spray and place dough in the bowl. Turn to coat.
7. Cover and sit in a warm, draft free spot for about 40 minutes or until doubled in size.
8. Punch dough in the middle and let rest for 5 minutes.
9. Divide dough in half and roll each half into a 12" loaf.
10. Sprinkle a pan with cornmeal and place loaves on top.
11. Cover and let rise for about 20 minutes or until doubled in size.
12. Score the top of bread with a few slits.
13. Spray lightly with cooking spray.
14. Bake bread at 450 degrees for 20 minutes.